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Ingredientes
- 1/4 c. Butter or possibly Margarine
- 1/4 lb Common Mushrooms, thinly sliced or possibly
- 1/4 lb Angel Trumpet Mushrooms
- 3/4 lb Salmon Fillet, skinless and boneless, cut into 2 pcs
- 2 Tbsp. Shallots, finely minced
- 2/3 c. Zinfandel Wine
- Â Â Chives for garnish
Direcciones
- Heat 1 tb of the butter in a 10-12" frying pan over medium-high heat. Add in mushrooms and cook, stirring often, till they are lightly browned and liquid has evaporated, 6-9 min. Remove from pan and set aside. Add in 1 more tb butter to pan, swirling till melted. Add in salmon and cook, turning once, till fish is just slightly translucent/soft or possibly wet in thickest part (cut to test,) 7-10 min total. Remove from pan and keep hot.
- In frying pan, combine shallots and Zinfandel. Bring to a boil over high heat; continue to boil, uncovered, till mix is reduced to about 1/2 c., about 4 min. Reduce heat to low. Add in remaining 2 tb butter in one chunk and heat, stirring, till butter is melted and sauce is smooth.
- Place salmon on 2 hot dinner plates; top with mushrooms and chives. Spoon sauce over and around salmon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 2 servings | |
| Calories 646 | |
| Calories from Fat 410 | 63% |
| Total Fat 46.04g | 58% |
| Saturated Fat 19.79g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 268mg | 11% |
| Potassium 844mg | 24% |
| Total Carbs 5.88g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.05g | 1% |
| Protein 37.06g | 59% |
